Banana Nut Muffins are definitely our go to muffin recipe!
They’re incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!
We love to have these for breakfast or snack and they always made an appearance on Christmas morning.
If you’ve got overripe bananas on the counter, these banana nut muffins are the perfect way to enjoy them! Of course I love a good Easy Banana Bread Recipe but my kids love banana muffins since they’re quick to grab on the go!
How to make banana nut muffins
This recipe is easy to make and my family loves it! In fact, last week I went to my daughter’s school and helped out with a foods class for 7th-9th graders and this was the recipe we made. It was so much fun! Every single group was able to make perfect muffins and they got rave reviews. Once the muffins were made, we did a little photo shoot which was really fun (the photo below was taken in the classroom with the kids)!
This easy banana muffin recipe starts with overripe bananas which are mixed with butter (instead of oil), egg and sugar. Using butter in place of oil produces the perfect crumb and loads of flavor.
These muffins are topped with the most delicious sweet pecan crunch streusel topping. It’s buttery and delicious and bakes to golden perfection for a sweet crunch. If you don’t have pecans on hand, we’ve made these with other nuts (like walnuts) or even just with extra oats or coconut!
To make perfectly soft muffins, you’ll want to ensure that you combine your wet and dry ingredients just until mixed. It should be slightly lumpy. If you overmix, you’ll end up with tough chewy muffins.
I like to use muffin liners to make these easy to remove, if you prefer, you can grease your muffin tins really well and skip the liners. Fill each muffin well about 2/3 to 3/4 full to get the perfect sized muffins.
Remember to cool your muffins on a rack, leaving them in the muffin tin will cause them to get soggy!
As with most quick breads, these banana nut muffins freeze beautifully! Cool the muffins and place in a freezer bag for up to 6 months.
I’ve served this at every event from slumber parties, to Christmas breakfast and even afternoon get togethers. Needless to say they always get gobbled up and I’m always asked for the recipe!
Ingredients
MUFFINS
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 bananas ripe and mashed
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup melted butter
CRUNCH TOPPING
- ⅓ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons oats
- ⅓ cup chopped pecans
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
- In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
- Bake 18-20 minutes or until a toothpick comes out clean.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I made this and it tasted amazing and I love the pecan crunch very lunch. It was very crispy and added more crunchy texture to the muffins. Thank you very much for sharing this awesome banana muffins.
I’m so glad you enjoyed these Maggie!
I made my own version as follows: I used 100% whole wheat flour, coconut oil instead of butter, 1/2 cup maple syrup instead of 2/3 c brown sugar, with all the rest the same…the muffins turned out so amazing, my family and I loved it, the level of sweetness was perfect…thanks a lot Holly, for sure I’ll be making this regularly
I’m so glad your family loved these!
Just made these and they were fabulous! Thank you, the only thing I changed was I used walnuts because I didn’t have pecans. My ew favorite muffins!
I’m so glad you loved them!
Could you make these the night before?
Yes, these can be prepared the night before.
I made these with sprouted almond flour. They fall in the middle, so not very pretty, but super delicious.
Amazing recipe. I used half the butter and sugar in the recipe, but the full amounts on top (you don’t mess with the topping). ;) Thank you!!
So glad you loved it!
Do you about an opinion about some nuts in the batter?
I think it would be great! If you toss them in a little bit of flour first, the nuts will stay better distributed throughout the batter and not sink.
can i use coconut oil instead of butter, and will it still be 1/2 a cup
I can’t say for sure, I’ve only made this recipe as written.
I was already thinking of doing this! I often make the substitute w/half butter, half coconut oil all the time. It’s never failed me.
OMGosh!!!!…………..This is my favorite banana nut muffin recipe NOW. The topping is to die for. I can’t stay out of the kitchen. No more banana nut bread for me. Muffins, all the way. Thank you for sharing!!!
I’m so glad you loved these! :)
Let me just start by saying O.M.G.!!!!! I made these muffins today and they are absolutely the BEST banana muffins I have ever had! The muffin itself would been enuff, but the topping puts them way over the top! I made exactly as written, and wouldnt change a thing. No need to ever bake any other recipe for banana muffins. This is it! Thanks Holy! With these, I will be the muffin Queen!
Kim, Thank you so much for coming back to tell me how they turned out! I hope that everyone you share with adores them!
I just made this for breakfast tomorrow morning. The house smells amazing! I can’t wait to have it with my coffee and butter pecan creamer. I just moved and couldn’t locate the box of my muffin pans, so I made the “muffins”, using the loaf pan. I added an additional 10 min and it’s perfect.
I actually added 25 min to the cooking time for bread.
Hi, these look delicious. Could I use this recipe to bake a bread in loaf pan instead?
I haven’t tried it however one of the comments from a reader said that it worked perfectly for her by adding an extra 25 minutes to the listed bake time.
made this recipe for a baby shower. got many compliments and others requesting the recipe
I’m so glad everyone loved them!
They are great! My hubby doesn’t like nuts so I chopped them up smaller. While eating he was asking what was in the topping they were great. Am making more today but with pumpkin instead of banana.
Oh pumpkin is a yummy twist! I’ve love to hear how they work out for you!
When making the topping, is the butter cold?
The butter is room temperature.
Can I use self-rising flour instead of all purpose and not add in baking powder and baking soda? A liquid doesn’t go in this like water or milk?
No extra liquid is needed. I have not made these with self-rising flour so I can’t say for sure if that would work.
Thank you! I planned to get all purpose but accidentally picked up the self-rising. I hope it does work cause they look so delicious!
You’re welcome! I’d love to hear how they work out for you! :) Enjoy!
These are seriously the best muffins I’ve ever had. I followed the recipe exactly, except for the pecans on top I didn’t use plain ones… i used some that I had toasted in the oven with salt and butter. I made one dozen of them last night, and there are lj two left. I just signed up to take in another dozen for my sons teacher breakfast at middle school!
So glad you loved them Emily! :)
I made a batch of these last night-they are ah-mazing!
So glad you loved them Lisa!! :)
This is a yummy recipe and I will be making them again.
These sound amazing! I have everything except the oats. Did you use quick cooking oats or old fashioned?
Thanks!
I used quick cooking. :)
Could you use old fashioned oatmeal or must it be quick cooking? Thanks.
Either should work just fine.
I happened upon your recipe last week when looking for a new banana muffin recipe. I have never been satisfied with any banana muffin recipe I have ever tried – they’re all either too firm/chewy or lacking flavor or moisture. Well, I happened to have a few ripe bananas lying around so I made your recipe yesterday morning for my Bible study group, family and friends and WOW! THESE MUFFINS ARE KNOCK-YOUR-SOCKS-OFF FANTASTIC! Absolute BEST banana muffin I have ever had. I love that they’re not made with vegetable oil too – but with BUTTER….REAL BUTTER! Only things I did differently were I used walnuts instead of pecans (big deal) and I didn’t measure my vanilla (well, because I never do!) WELL DONE! And THANK YOU!
Pam
So glad you loved them Pamela!! :)
I can never go past a delicious home-made muffin. After seeing this post, you definitely have got me craving one!
:) Thank you Thalia!